Monday, August 25, 2008

Mixed Fruit Pie with Peanut Pate Brisee

You know the song that's stuck in your head that you can't get rid off? You sing it in the shower, waiting in line at the grocery, whenever you have a quite moment it is the first thought that pops into your head. To make matters worse, it is not even a song you like. Most likely an annoying commercial jingle.

Well, this describes my relationship with peanuts, in a nut shell (pun intended.) I like other nuts: cashews, pecans, hazelnuts, but not peanuts. Yet, I do eat them time and again. My own mystery of the ages. Recently, I even had an unsual obsession with peanut butter and had been working on a recipe for peanut pate brisee.

Peanuts are quite popular in East Asian cooking which is a frequent part of my dining routine, and honey roasted peanuts are a standard street snack in the Caribbean. Thus, my present and past are spotted with peanut (or dare I say "nutty") experiences. Could it be that I find a sense of familiarity or that I want a reminder of those times? Maybe. Either way, mine is an odd relationship with America's most popular legume.

That's right, peanuts are actually legumes much like peas and beans. They grow under the ground unlike true nuts which grow on trees. Just like their legume cousins, peanuts are rich in protein and, like true tree nuts, they are rich in good unsaturated fats. Of course, too much of a good thing can sometimes be a bad idea. A diet with too much unsaturated (although they are called the "good" fats) can be harmful. Remember, excess fat can contribute to and/or complicate many health problems.

2. Dice the peach and apple. Add to a large bowl, together with blueberries, sugar, lime juice, spices, 1 tablespoon all purpose flour and cornstarch. Mix well and refrigerate until ready to use.3. On a well floured surface. roll one piece of pate brisee into a 10 " disc. Gently place into a well greased pie dish, cutting off any excess dough. Bake blind at 400 degrees F for 15 minutes. Remove from oven.4. Meanwhile, roll the second half of the pate brisee into 9 to 10 " round disk. Refrigerate until ready to use.5. Fill bottom pie shell with fruit mixture. Cover with top pie crust, either as a whole or in strips to form a crisscross pattern.6. Bake at 400 degrees F for 15 minutes. Lower the heat to 350 degrees and bake for an additional 45 to 50 minutes. If the crust darkens too quickly, then cover with aluminum foil. Remove from oven and allow to cool for at least 20 minutes before serving.

3. Mix in butter until the flour mixture looks like sea sand. Add 1/4 cup of cold water and combine until it all comes together into a ball, adding the extra 2 tablespoons of water as needed. Continue to work into a smooth ball.

4. Cut pate brisee into two pieces, wrap each piece in plastic wrap and refrigerate until ready to use.